| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Almonds, Sides, Starters |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Butter |
| 1 |
c |
Sliced mushrooms; fresh |
| 2 |
c |
Frozen peas |
| 1/2 |
ts |
Basil |
| 1/3 |
c |
Blanched slivered almonds; toasted* |
INSTRUCTIONS
Saute onions and garlic in butter in a medium saucepan, until soft but not
brown. Stir in remaining ingredients and heat through.
Servings: 4
(PER PORTION : 203 Calories; 12 g Fat; 16 mg Cholesterol; 135 mg Sodium;
18 clove garlic; minced Carbohydrate; 7 g Fiber; 7 g Protein)
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998
A Message from our Provider:
“Romans 1:20 – God doesn’t believe in atheists.”